Bob heads again to Sylvester GA and Southern Woods Plantation to hunt quail.
[Announcer] On this week’s Bob Redfern’s Outdoor Magazine, Bob heads to Sylvester, Georgia to do some quail hunting at Southern Woods Plantation! And on this week’s Sportman’s table, we feature another South Carolina certified recipe! All this, and a whole lot more, and it begins right now!
Oh man, It’s been a great day. We shot this hog. Look at that, wow! Lemme hold that thing!
Well folks, welcome to Bob Redfern’s Outdoor Magazine. This week, we are back down in South Georgia and I’ve got some special guests, and I’ve got a great guide. I’ll tell you what, when we are at Southern Woods Plantation in Sylvester, Georgia, I always like to bring some of my best friends down here. And I’ve got two of the best that I know in the country who love bird hunting, who love the outdoors, and let me introduce the guy right here. To my immediate left, there’s Mr. Jim Rockmore. He is a CEO and President, he is a Georgia boy actually, but he lives in Orangeburg, South Carolina. He is the CEO and President of a Super-Sod, and you all have got grass in your yard, he probably helped put it in there! Then, the guy over here on the other side is the Commissioner of Agriculture for the great state of South Carolina. A good friend of mine for years, I’ll tell you what, this guy absolutely SC certified and I tell you what, he’s got so many great programs that’s Mr. Hugh Weathers. And then on the other side over here is our guide premier today, Newt Hughes from down here Southern Woods Plantation. I tell you what, guys, I just want to thank you all for having the opportunity to come down here and be on the show today.
Good to be here, Bob.
Hugh, I tell you what, I just have to ask you before we get started here, I know your love of the outdoors as a youngster growing up, okay. I know all about this guy too, we’re going to ask him. From your perspective, just how important is your job now as the Commissioner of Agriculture? And agribusiness and all those kind of things, but I mean that’s one of the premier things that you have done since you’ve been in office.
Well, it’s where agriculture happens, outdoors. For so many of our farm families across the state who make their living in agriculture in so many different ways. Really, I’ve got the best job in the state. I get to work with these people, to experience their livelihoods, and help create opportunities for them. But you are right, the outdoors is where it happens in agriculture, no matter whether you are growing sod or sweet corn, and just getting to work with those farmers is a real privilege.
Well, and you brought a good friend of yours that you’ve grown up with from Orangeburg right here. Jim, I’ll tell you what, it’s just a privilege to have you join Hugh and I today, and I tell you what, you’re a guy after my own heart. Shooting a 410 Browning, it don’t get any better than that, okay, you got Browning, the best there is. But you know, Jim, just growing up here in Georgia and then moving over to South Carolina, of course, that’s where home is. You’re such a big outdoors man, okay, and I know it’s so important to you as well, conservation and what we are about to do today.
Well, it is, there is no better way to spend the day than behind a bird dog with good friends, and it’s just great. You just look around at the peace and tranquility and the beauty of the Lord’s creation. It’s just unbelievable, and to be able to be outside and be a guest of both of y’all is just a special privilege, and thanks for having me, I look forward to a great day with Newt, I know we’re gonna have a good time and kill some birds.
We are, that we are. Hugh.
All right, brother! Let’s get behind them dogs Bob. Bob, it’s all up to you now! All right folks! But I tell you what, Bob Redfern’s Outdoor Magazine, Southern Woods Plantation, great friends! Guys on my right and my left, listen, stay tuned cause I’m telling you it is going to be some action you’re always going to remember. Find them! Oh look at there. Oh my goodness! Oh wow! There we go! Look at that! There’s South Georgia snow. Get reloaded boys!
[Hughes] Bring it in, Bill.
There you go, take it! Nicely done Jim! Nicely done! Yeah! Yeah, they always do that! They always do that! Got two down there. Good shooting, guys! Good shooting! Great shooting! Let’s get reloaded ’cause I think the boys say there’s more in here. A little more in here. Here he comes, we got to wait on the man. They may have got out of there. There he goes! Nice! There he goes! Get reloaded, boys! Get reloaded. There we go! Take him! There he goes, Hugh, get him! Nicely. There we go, all right, awesome! Awesome! All right. Jim, now I got to tell you man. Both you guys, huh? You’re out a lot here, I can tell! You guys have been getting on the circuit a little bit! Listen, tell me just real quick about Super-Sod and what that’s meant to you your whole life. I know this outdoor business is huge, but that’s something I want our viewers to know about because the business that you’re in, we all need grass. Look at that! Hugh’s still knocking them down! I’ll go talk to him in a minute. But tell me a little about the business.
The Super-Sod Company started in Lakeland, Georgia, 40 miles south of here. I moved to Orangeburg 35 years ago. We’re in three states; North Carolina, South Carolina and Georgia. We ship more sod than anybody in the world. We shipped out 18,000 tractor trailer loads this year. It’s a big logistics business. Most of our grass goes in somebody’s yard. Our team is all from Aycock. A hundred people are unbelievable how they sell, how they deliver, how they take care of it. And like this business it’s quality and service if you wanna stay in business. And I think that’s been our key to success. This is my 51st year working with the company. I started planting grass when I was 13. So 51 years, I’ve loved every day.
[Announcer] Stay tuned after commercial break we head back to Southern Woods for some more quail hunting on this week’s Bob Redfern’s Outdoor Magazine! Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors; Chevrolet, the official vehicle of Bob Redferns Outdoor Magazine. By the South Carolina Agricultural Department, it’s a matter of taste. By Browning. Browning, the best there is. By Wacca Wache Marina and Deck 383, located in Murrells Inlet, South Carolina. By the Old 96 District of South Carolina. Come discover the unexpected wonders! And by South Carolina Embroidery & Screenprinting. Your source for all your promotional product needs.
[Bob] I know, buddy.
Take him! Nicely done, guys!
[Hugh] I shot a dead bird in the butt!
[Bob] That’s what I’m talking about right there!
[Hugh] I shot a dead bird.
Woo! Good shot, listen let’s take a second. We’ll let, Jim see if he can find some more birds out there. Listen, talk to me just a little bit. You are 15 years in as the Commissioner of Agriculture. What’s so important. I know agribusiness is important to you. That was one of your mainstays. Let’s talk to all the folks out there for just South Carolina.
South Carolina is still a rural state. We’ve got Columbia, Charleston, and Greenville. Those economies are thriving. But agriculture is still our state’s largest industry. It happens in all of our rural counties. Our focus is to provide more opportunities for agribusiness to expand in those counties. Either by a farmer adding something to his or her mix, to vertically integrate that way, or by attracting industries to come to this state, back to South Carolina and use farm products, and build up that way. We done some things pretty aggressive, in order to encourage that. I’ll tell you what I’m most pleased with from Governor McMaster and the commerce department and others. They are beginning to recognize what we’ve known in farming just how important it is. But we’ve got great partnerships and I think that will just bode well for the future. Again, growing this industry. We think we will reach a 50 billion dollar impact by 2020. So what do we do? We set our sites on fifteen years down the road and see in the year 2035 when I’m rocking on the porch in a nursing home. What can that impact be, and how can we get that next generation of farmers to see it just as a great career choice?
[Jim] Which way you wanna take us?
[Bob] Go that way, or swing around a little bit?
[Hugh] Wanna pivot this way?
[Bob] Here we go.
[Hugh] Okay, I just didn’t know.
[Bob] All right, let me get right in here. Are we good, guys? All set?
[Jim] All set.
All right. Man, that’s beautiful points. Hugh, I got a feeling they’re coming your way.
That’s their best chance for survival.
No, that’s not true! See I told you! There you go! Nice shot!
That breeze had that tip blowin’ a long way.
[Bob] Listen, well, I’ll tell you what, and that was an excellent shot now! I have to compliment you on that one. Because that thing zipped and dived. Oh my goodness!
He did a flyby and he buzzed the top.
[Bob] There he goes! Take it Jim! There we go! He’s falling! There you go! You got credit for that one! I tell you, come on, man! Nah, that’s alright!
[Announcer] When we come back, we head to the Sportsman’s Table for another great recipe from Deck 383 in Murrells Inlet in South Carolina. The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South-Carolina certified. It’s a matter of taste.
Folks, welcome to Deck 383 here on Wacca Wache Marina in Murrells Inlet. We’re back here on the Sportsman’s Table with another great recipe. Jermaine Austin, he’s our main guy down here on Deck 383. Got a special shrimp and grits recipe for you today. This is absolutely awesome. Jermaine, it’s always a pleasure my friend! – Thank you, Bob. Thank you for having me back.
Well, let’s get on with this, man. ‘Cause I tell you what, shrimp is always in season in South Carolina!
Especially, fresh local shrimp
There you go, okay.
Fresh local shrimp. All right, how are we going to cook this up?
This is one of our recipes here that’s outstanding. We serve this and people just love it. It’s a little country recipe. Our shrimp and grits, and it’s the bomb.
Okay, all right, man.
So we are going to start off with Bob, we’ve got some fresh South Carolina-certified onions and green peppers. We’re going to throw those in here.
[Jermaine] Oh yeah!
[Jermaine] Let that kinda start cooking a little bit.
[Bob] Aw man, when you start hearing that sizzling down here on Deck 383, woo, mmm, that’s what I’m talking about!
[Jermaine] You don’t want to cook these too long, because you them a good al dente. You don’t want it too soft, you don’t want it too firm.
[Bob] I gotcha, okay.
[Jermaine] So we just let that cook–
[Bob] Now we’ve got that in butter, as opposed to–
I like cooking with butter, ’cause it’s a little more flavor to the…
Yeah, there ya go. Plus, you know, when you come to Deck 383 you’re not down here trying to worry about losing weight, man. You’re down here to enjoy the food! Yeah, there you go!
Get good food, enjoy the view!
So we got our onions cooking a little bit, onions and peppers. We can go ahead and add our fresh, local shrimp. I use 2125, but you can use 4150, 1620–
Any size you want?
Any size you want.
Yeah, okay, that’s good. All right Jermaine, what else we got to go in this shrimp and grits?
We’ve got our last two finishing touches for the shrimp and grits. We’re gonna throw a little chopped bacon.
[Bob] Okay, bacon always makes everything good!
[Jermaine] Oh, you never can go wrong with bacon. The smell of bacon and shrimp mixed together.
[Bob] Oh goodness.
[Jermaine] And let that saute a little bit and cook down. And then we’re gonna be adding what?
[Jermaine] Fresh made, brown gravy.
[Bob] Oh, goodness.
Made fresh right here at Deck 383.
Get that gravy in there.
This is a different twist on shrimp and grits, Jermaine!
Oh yeah, a lot of people use a tomato, a touch of ham gravy, some people use a cream gravy. I was raised on the brown gravy.
[Bob] Well I tell you what, that looks great! Oh wow! No wonder folks come down here to eat your cooking!
[Jermaine] Yes, sir! And we are going to top it off with a little green onions there.
[Bob] Deck 383 cooking, makes you good looking!
[Jermaine] Oh yes sir! Why do you think I’m so beautiful?
I know that! I’m telling you, man! Thank you for the recipe today and hosting us here at Deck 383 and folks listen, I will tell you, come on down to the Wacca Wache Marina down here at beautiful Murrells Inlet at Deck 383 and log on to certifiedscgrown.com and see what’s fresh on your menu as well as what’s fresh on the menu down here.
[Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy certified South Carolina grown products, it’s a matter of taste! Bob Redfern’s Outdoor Magazine is being brought to you today by these following sponsors. The South Carolina Department of Natural Resources. Life’s just better outdoors. By Berkley, Catch more fish with Berkley fishing products. By Ranger Boats, still building legends, one at a time. By Browning Ammunition, Browning the best there is! By Southern Woods Plantation, offering the best in Southern Comfort and quail hunting. And by Santee Cooper Country, discover the natural wonders of South Carolina’s great lakes.
I’ve got a whole new group of South Carolina guys from up and around Columbia and I’m going to introduce them now. They’re going to be my wing men on this segment of the show. The guy on the far left is Duncan McIntosh, he’s the Vice President and legal council for Blue Cross Blue Shield of South Carolina. Next to him is Tripp Jennings. He’s our MD, our Doctor. He’s actually the son of Buddy Jennings, who you’ve seen on the show before. Of course right here, Grayson is Buddy’s brother-in-law but he’s actually a construction manager for Impact Consultants there in Columbia. Then I’ve got Bobby DelRossi, he’s our guide. And who do we got here?
That’s Little Bear.
Oh man, Little Bear! And of course, my long time friend here Buddy Jennings the former Director of South Carolina Parks, Rec and Tourism. I tell you what, we just got a great Carolina Contingent down here in South Georgia on our quail hunt today. I tell you what, guys I’m ready to go. I think the boys have got some points for us, okay? You guys are styling and profiling today.
We’re all friends of Bob’s, F.O.B.!
F.O.B. Friends of Bob’s! Okay, well now we got to go do this! Duncan lets me and you go get this covey, Bo, you ready?
All right man, let’s go do it! Woo!
[Man] You’re shooting the 410 Bob, we’ll defer to you.
[Bob] All right, come on up boys. Nice points. You know Duncan, I’ll tell you what, sun’s shining in South Georgia… Hup! Them things got going, in a hurry! Gottta be more in there.
[Man] Come on up, Bob.
[Bob] All right, you ready?
[Man] OK Zeke, get ’em out. Find em’ Zeke! Find em’ Zeke! There’s one, kill him!
[Bob] Nicely done, nicely done guys! Nicely done. Man when they get up, they get down. Oh there we go, more in there. Get ready!
[Man] Get ’em out Zeke. There he is, kill him!
[Man] Good shot, Bob!
[Man] Boy! Close Jill, close Jill, Jack! Get in there and help her Jack! Close! Go get her Jack, close! Good boy, Jack!
[Bob] Maybe? What do you think, boys?
Check it, Zeke.
That it, Zeke?
I think that’s it boys. All right, come here Tripp, Duncan. Come here guys! Let’s talk a little bit while Bobby gets reset now. One of the great things, get over here Tripp, that I love is having great sportsmen behind bird dogs, okay? And you guys have done y’alls work. Now tell me a little bit about what Blue Cross and Blue Shield is all about. Everybody knows it’s insurance, it’s that sort of thing and it’s protection and medical care. And then I’m going to get to you in just a second. Because having the medical expertise on staff there, and the legal expertise, you guys are a great team. Well, we are and I appreciate you asking Bob. It’s interesting, Blue Cross of South Carolina is a smaller blue cross plan, and we are only in South Carolina. That’s the rules of the association, we use the name and the mark. But we’re a bigger company because we do a lot of back office processing for the government and for other Blue plans. We’ve got what, 15,000 employees? It’s a big company for a small footprint. And it’s getting to one of the few corporations left in South Carolina, and it makes a difference to the community.
Well now Tripp, okay this guy can get us out of jail. Okay, you can make sure that we’re healthy when we get there. But as a medical doctor, okay? And what you do now at Blue Cross? Tell me just a little bit about how important it is what you provide these guys.
Well, I think certainly from the standpoint of traditional insurance, thinking about just having that, in case something happens. But we’ve really transitioned over the last few years to say what can we do to keep people healthy. And how can we help the community, the state, and even those that might be… The corporation’s based in South Carolina, but they have employees outside of the state. How can we keep them healthy? And so that’s one of the big things we focus on, value-based care, trying to move away from fever service, but really helping the employers which still pay for the majority of insurance in the middle of the nation. How can we help them keep their employees at work, happy and healthy.
Well what’s so heart-warming for me from both of you guys, you guys are big outdoorsmen, and I love that, but you are also good shots, okay. So it’s nice to have wing men on the right and left, who really love and do what I do, and I want to thank you both. Listen, we’ve got more coverage out there, okay? All right, let’s go get them okay? Cause we are set up here! Look at that setting back there! The lakes, I hear the mallards on the pond.
[Man] Ya’ll good?
[Bob] I think we’re good! There they go!
[Duncan] Pick them up Zeke!
[Bob] Okay, reload!
[Duncan] Come on Zeke, you got two? Good boy Zeke, you got two birds!
[Bob] Oh my goodness!
[Man] Another bird in here I think, Bobby.
[Bob] All right, here they go! Here they go! That one got away from us, boys. That’s okay, he’ll live to fly another day. Well folks, that’s our show from Southern Woods Plantation in Sylvester, Georgia this week. I hope you’ve enjoyed as much as we’ve enjoyed bringing it to you. You watching it and all of the guests, I’ve got to thank those guys for coming down here. It’s a beautiful place. The birds are flying, it’s always a treat to come down. Benji Delotch and all the staff do a great job. Check ’em out on Bob’s Top 16. Southern Woods Plantation, and I’ve got to close the top on my Browning shotgun this week. As always I like to say each and every week, the outdoors is my passion and I want it to be yours too. We’ll see you right back here again next week on another episode of Bob Redfern’s Outdoor Magazine.